Mushroom Risotto

Imagine this. It’s cold outside and winter is coming. Your body is telling you that maybe the best way to deal with the coming winter is to stuff yourself with mushroom risotto while you’re sitting there in bed, with your pajamas, and watching Netflix. Then you’re reading this, maybe you wanna do it or maybe you’d rather just order a takeout (again). If you decide to get out of bed and cook, congratulations! You’re gonna love this recipe. You don’t even have to change your jammies while cooking! Just give yourself a little break from that series you're watching, make this dish and watch your heart away again. In bed. Jammies on. Sweater and fluffy socks on. You can call this dish, I-need-to-take-a-break-and-eat-something-before-Netflix-ask-me-again-if-I'm-still-watching-DISH.

4T Vegetable Oil

1/2C Oyster Mushrooms, sliced

1/2C Portabella Mushrooms, sliced

1/2C White Button Mushrooms, quartered

3T Onions, small diced

1T Garlic, minced

3C Arborio Rice

1C White Wine

6C to 8C Vegetable Stock or Water or Mushroom Stock

1/2C Parmesan Cheese, grated

2T Butter

Salt

Pepper

In a saucepan, drizzle some vegetable oil and start searing the mushrooms in small batches. Season with salt and pepper. Make sure they have enough room apart from each other so they don’t steam. Set aside seared mushrooms. In the same saucepan (add a little vegetable oil if needed) sweat onion and garlic until tender and translucent. Add the rice and stir around for a few minutes and then deglaze with white wine. When the wine is almost gone, start adding 1/2 cup of stock at a time while continuously stirring the rice. Adjust the heat in a low to medium setting so the rice won’t get burnt. Let the rice absorb most of the liquid before adding more stock. Continue doing this process (about 15 to 20 minutes) until the rice is tender. When most of the liquid is absorbed and the rice is cooked, add butter and parmesan cheese, and then remove from heat. Add mushrooms on top and more parmesan cheese if desired.